Preheat oven to 400°F. Pierce sweet potato and bake for 40 minutes, or until soft. Peel off the skin and mash. (You'll only need ⅓ cup of this. Save the rest for another recipe, or a second sandwich!)
Melt coconut oil in large skillet over medium heat. Once melted, sauté the kale for 30-60 seconds, until dark green and wilted. Remove from pan.
Add the bread and allow to toast until done to desired burntness. Flip the bread over.
Spread peanut butter on one slice. Top with kale. On the other, spread the mashed sweet potato, and top with feta cheese. Sprinkle with cinnamon.
Close the sandwich and keep on skillet, pressing down gently, until reached desired burntness. Flip and repeat on other side.
Notes
*I used Ezekiel Sprouted 100% Whole Grain bread. **My choice for this sandwich was crunchy salted peanut butter from Trader Joe's.
Recipe by Lenses and Lentils at https://lensesandlentils.com/not-your-average-feta-grilled-cheese/